Double Chocolate Pancakes: 2 servings (Vegan, Gluten-free, Keto, dairy-free, allergen-friendly)

Ingredients:

• 3/4 cup All Purpose Gluten-free Flour or Keto Pancake Mix 
• ¼ cup Cocoa Powder
• 2 tbsp Coconut Sugar (optional) 
• 1 tbsp Baking Powder
• ½ tsp Sea Salt
• 1 cup non-dairy Milk (oak milk, coconut milk)
• 1 tbsp Apple Cider Vinegar
• 1 tsp Vanilla Extract
• 2 tbsp Healthy Crunch Chocolate Seed Butter

Steps:

• In a large bowl whisk together the non-Dairy Milk and Apple Cider Vinegar, allow this to sit for 10 minutes to create a vegan “buttermilk”
• While the buttermilk sits whisk together the dry ingredients in a separate bowl
• After the buttermilk is bubbly add in the vanilla and the dry ingredients and fold together until just combined
• Allow this mixture to sit for 5 minutes while you heat the griddle
• On Medium heat coat a pan in a thin layer of oil (coconut oil, olive oil, vegan butter)
• Scoop ¼ cup of pancake batter onto the griddle and let cook until bubbles appear on the surface (about 1-2 minutes) before flipping
• Cook for another 1-2 minutes until the pancake is golden and fluffy and remove from the heat
• Repeat with the rest of the batter
• Layer the pancakes with Healthy Crunch Chocolate Seed Butter in between the layers and top with fresh berries, another drizzle of the Healthy Crunch Chocolate Seed Butter

We hope you enjoy this recipe! Please tag @healthycrunch and post a pic of you enjoying this recipe. Happy Crunching!